Yellow Fried Rice with shrimp (Nasi Goreng)

This is the first time I have participated in Ayin's event “Masak Bareng Yuk... (Let's cook together)”. Check on HER blog she has plenty of yummy Indonesian recipes. This month the subject is “fried rice”. Many Indonesian cook their fried rice in different ways, but basically it doesn't taste much different. This time I am making yellow fried rice with shrimp and veggies.

Join the fun click the logo below:

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That day was a beautiful day so I was feeling very happy. The sun finally came out and the temperature was getting warmer even though it was still quite breezy. My lil N and I went out to clean up the yard. Left over leaves from last year which we didn't have a chance to get all cleaned up, as the winter came so early last year.

My son was pretty helpful boy not much he could do but just to see him enjoy the outdoor fun it brought me joy. At least that day we weren't stuck at home. Nathaniel saw the nice leaf piles I had made and couldn't resist but to jump in them and make a huge mess AGAIN!

Yellow Fried Rice
1 ½ cups medium grain rice
2 eggs
salt and pepper
tomatoes
frozen veggies (green beans, carrots, corns)
shrimps
3 garlic clove, crushed
2 shallot, crushed
green onion, chopped
turmeric
½ tsp chinese five-spice powder

Cook the rice in boiling water or cook it on rice cooker.

Beat each egg separately with 2 teaspoons of cold water and salt and pepper. Fry separately like scrambled eggs.

Heat the oil in a preheated wok or large skillet. Add the garlic, shallot, chinese five-spices and turmeric. Stir-fry for 30 seconds.

And vegetables and shrimps. Stir-fry ingredients in the wok for 2 minutes.

Stir rice and scramble eggs into the mixture in the wok for one more minute. And transfer to serving dishes.

Yes it is officially spring here, and I am hoping we will have more and more nice day. So I can play outside with my dear son.

Happy Spring!

Nasi Kucing ( Cat Rice)

HOLIDAY MADNESS! I must admit that I am one of those crazy people who like shopping on 'Black Friday'. Not so much of looking a good bargain though, but I don't know I just enjoy those crazy people falling on shopping until the last breath! Mostly I only get 2 or 3 items during that madness day. Then spend the rest of morning just relaxing on the food court with a cup or coffee and a donut. Then watching people come and go eagerly to find a crazy deal. Being PATIENT is a must on black Friday, well sometimes we don't get what we want to with patient right. I guess it is depends on how people would like to spend their 'black friday'. I never go to WALLMART though, that place is totally insane!

Now, I am sitting here full of crazy ideas on what to make for the holidays. I want to bake cakes and cookies, sew hat and gloves, and not forget about cook fancy food. Reading from one magazine after magazine and hoping they will give me an easy idea about baking, sewing and cooking. BUT, instead I am stuck!! My tummy rumble, oh dear I haven't eaten since this morning. Just a cup of coffee is totally not enough. Spent the whole morning to noon trying to get brilliantly inspirited and the next thing I know I'm eating NASI KUCING (cat rice).

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What is Nasi Kucing (cat rice)? It is well known among student in Java island, Indonesia. Mostly student eat Nasi Kucing because their money is tight and they don't have time at all to cook. Nasi Kucing is quite inexpensive. The size of it, its about a cup of rice with little bit of side dish. Wrapped in bananas leaf. Other than plain rice, I fried anchovy and nuts then cook them together with thai pepper and onions. It is very spicy for sure. When you eat nasi kucing simply do not expect any good nutrition*wink*. A very simple lunch for myself today:)

Also want to be thankful to the host and judges for giving me the honor of taking third place on DMBLGIT November 2008 hosted by Sugaya.

Thank you as well to Sefa from Food is Love who gave me an “inspiring award” - thank you for thinking of me.

Fish with spicy tomato sauce

I don’t know what kind of fish is this.

Where I got them? From the LAKE!

Couple days ago, the day was so humid and hot!! So hot to be outside but we went to the lake to fishing. My hubby and my son enjoyed their fishing time together. And where is mommy?? As usual mommy with her bulky camera acting like a pro photographer. Where her landscape photograph often come out with disappointment LOL

We brought home with 11 big fishes.

My hubby is not a fish eater. I do! I can eat fish everyday. But sometimes it is quite bored eating fish all by myself. So yesterday I invited one of Indonesia friend to come over to eat fish together. Since both of us like fish and spicy then I cooked fish with Thai pepper and tomatoes.
While mommies enjoy eating fish with rice and stir fry vegetable kids were playing in the plastic pool.

Ingredients:
Fish (frying)
5 Bay leaves
Galangal
Basil
Salt
1 tablespoon of sugar
8 Shallots
4 Garlic
3 tomatoes
10 Thai pepper

Deep frying fish until cooked

In the food processor put shallots, garlic, tomatoes and Thai pepper and chop them until smooth.

Heat the oil and stir-fry a mixture ingredient for about 2 minutes. Add bay leaves, galangal, basil, salt and sugar. Cook about 15 minutes or until the tomatoes sauce thickens, stirring occasionally to make sure that the sauce doesn’t stick to the bottom of the pan.

Pour the sauce over the fish and ready to serve.

PS: keep reminding you guys about the foodie photography event to celebrate Indonesia Independence day, let's participate HERE

Shrimp and fried vegetables

I found this flower grew on my front yard. Wow, finally Spring is arrived!! Oh such a wonderful feeling seeing the sun comes up for couple of days in the row. Time to get out of my couch and clean up! Some of the left over falling leaves from winter are still on the ground. They covered the ground and successfully occupied my garden. One word, it is a mess!

My son sang………..Clean up, clean up, everybody everywhere…. With his head moved left to right trying to follow the way BARNIE sing. We cleaned up our yard. So far we got two full bags of leaves!

Since the weather was quite clear this afternoon, I was in the mood of cooking. Shrimps and vegetables sounded like they could get along huh. So I made this simple appetizer for dinner “SHRIMP and VEGGIES FRIED”

What you need:
1 cup of flour
1/2 cup of water
1 cup of shredded cabbages
1 cup of shredded carrots
1 cup of sweet onion
Garlic powder
Salt
Pepper
Shrimps

Combine all the ingredients. Take one big scoop of mixture and deep fry them. Put a whole shrimp on the top.

These are the pictures of my garden that needed to be taken care. My son took a little windmill out from the garden. You could see that instead of helping me, he pulled out garden decoration or plants tag.

Enjoy your spring everyone!

Martabak Durian

Durian is a well known fruit Southeast Asian countries especially Indonesia. Many people the taste of this fruit. It is creamy and very sweet. But most of people do not really like the SMELL of this fruit. Have you ever seen a TV show on travel channel called ”A man who eat everything”?. He travels all around the world and eats any strange food, from a bloody raw meat to things he found in the jungle. BUT, one thing that he doesn’t dare to eat is DURIAN.

Ah ha… he can’t eat durian because of the smell. I could eat durian without having any problem for what so ever LOL. Don’t you think I suppose to be on that show? *wink*

I love the smell of durian. I know it is a very strong smell but this is a better smell than my two years old diaper LOL.

Anyway, since in my family, I am the only one who is crazy about with this fruit. I am lucky ! because I don’t have to fight with my husband oven a durian and I don’t have to buy more durians as they are very expensive here.

I got this durian from Asian market in Cleveland, Ohio. It comes in frozen and a small box costs me about 5 dollars. With the price consideration I have to cook this durian in a special way. I choose the recipe from SAJI MAGAZINE, it calls MARTABAK DURIAN.

To make the skin dough:
225 gram of all purpose flour
30 gram of granulated sugar
1/4 tsp of baking powder
Salt
250 ml of water
1/2 tsp of yeast
1 egg (mix separately)
1/4 tsp of baking soda
30 gram of granulated sugar
1 tsp of margarine (melted)

Durian Jam for filling:
200 gram of durian
250 ml of milk
50 gram of granulated sugar
Salt
2 drops of food coloring (yellow)
2 tsps of corn starch (Dilute it well with 2 tablespoons of water)

Directions:

For filling:

Mix all the ingredients excluding corn starch in a pot. Bring them to boil. Constantly stirring and add slowly corn starch until it well blend and it is hard.

For the skin:

Mix flour, granulated sugar, baking powder and salt in a bowl. Stir well and pour water gradually. If possible use your hand to mix the dough. I did. Lastly add yeast then put it aside for about 30 minutes.

Add eggs, baking soda, granulated sugar and margarine. Mix them well.

Cook them just like you cook pancake, take about 4 tablespoon and pour evenly on the non stick medium pan and cover.

Apply filling on the top of skin then fold it.

Smell that Fried Rice!

One of my favorite dishes for breakfast is Fried Rice. It is uncommon having fried rice for breakfast in America. Most people like to have quick breakfasts like bagels, cereals, peanut butter and jelly sandwiches or even doughnuts. Sometimes, I eat those quick breakfasts if I don’t have enough time to make my fried rice.

This time the kind of fried rice I am making is different then the usual. Looking at the food pictures from Lydia of MY KITCHEN makes me drooled. Why? Because she cooked it with PETAI! My favorite stinky beans ! Love love Petai. I haven’t eaten petai for a long time.

Then, a good friend of mine, Roossy brought me Petai from Cleveland. Yay….! I am so happy that I can finally smell and eat the good smell that I am familiar with. Cooking fried rice with anchovies and petai makes my morning bright and my mouth salivating!

The recipe is adopted from MY KITCHEN, just in case you are interested on how to make this fried rice. One thing though, when you decided to make this kind of food don’t forget to flash the toilet couples time! Good luck

EGG ROLLS

We are still having winter here in Erie but on Saturday morning last week, we had a surprise of a severe snow storm. On that day, we could not get out of the house at all. The snow decided to keep coming down until we had 2 feet high of white wall. With the snow, we also had strong wind and it was very cold! We do hope that that snow storm will be our last one.

My hubby was busy keeping the house warm and cozy. Putting more woods in to keep the fire place burning. Cooking, snuggling up, watching movie and playing with our two years old son that were the best things we could do.

Having a cup of hot coffee in the afternoon, it sounds very relaxing. Accompanied by couples of egg rolls. There is no doubt that my husband loves my handmade egg rolls. He kept saying those egg rolls are better than the egg rolls of any Chinese restaurants or grocery stores. Ah ha, that kind of praise will mean that he wants me to make more of them.

Well, that is a little story of our Saturday afternoon during the snow storm last week.

I have been busy lately so I haven’t had much time to blog. I have to take some of my spare time to gather all the stories and pictures. I know this excuse is old! I do hope I’ll can have more time to blog in the future.

Here is the recipe:

Ingredients:
Spring rolls or egg rolls wrap
Ground chicken
Shrimp (grounded)
Garlic (mince)
Salt
Pepper
Green beans
Carrots
Jicama (Mexican potato)

Directions:
Slightly cut green beans, carrots and jicama.
Stir fry garlic until slightly brown then add ground chicken and shrimp.
Add vegetables (green beans, carrots and jicama) cook until all together blended and soft.
Lastly add salt and pepper.

Take one spring roll wrap and add the filling on the middle of the skin and form it like you make an envelope. Then deep fry it.

Nagasari

Back in my childhood, I remember going to the wet-market with my mother and was given “nagasari” as a reward for my good behavior. This happy memory is still lingered in my mind and my dream. Now that I am living in the U.S., if I want to relive this happy childhood and want to share it with my husband and my boy, I have to cook the “nagasari” by myself.

So yesterday when I came across a recipe of “nagasari” in Primarasa recipe book, I bought all the needed ingredients and relished my happy childhood memory.

A little information about Nagasari. It is a traditional Indonesian snack that is still popular now in Indonesia. You can find “nagasari” in any wet-markets, bakery stores and even supermarkets.

Also special thank you to my friend HILDA, she sent me bananas leaves which they are hardly to find here.

Here is the recipe,

Ingredients:
150 gram of rice flour
300 ml of thick coconut milk
500 ml of diluted coconut milk
2 pcs of pandan leaves
200 gram of sugar
½ tsp of salt
5-6 pcs of ripe plantains, half lengthwise further cut each into pcs
banana leaves for wrapping

Direction:
Dilute the rice flour with thick coconut milk. Set aside. Boiled diluted coconut milk, pandan leaves, salt, sugar until the sugar melted and the pandan leaves have released their fragrance.

Add in the diluted rice flour mixture, mix well. Heat the mixture until it is half cooked.

Lay a piece of banana leave, spread 2 tbsps of the cooked mixture in the middle of the leave, put the slice of banana in the middle of the mixture and covered it by the cooked mixture again.

Wrap the mixture with the banana leaves. You can wrap them any style you like.

Steam them with big fire about 15-20 minutes. Cool them down before serving.

Enjoy!

Deep-fried Bean curd balls

Easy and simple side dishes for dinner, that sounds like a good idea. Don’t feel like spending much of time in the kitchen. So I found this recipe from my friend’s Singaporean book. Very easy to make and the most important is “quick”.

Ingredients:
2 firm bean curd
2 stalks spring onion
1 egg
4 dried mushrooms
100 gram minced pork
4 tablespoon corn flour
Salt
Pepper
½ tsp sesame oil

Soak mushrooms until soft, trim off stems and chop mushrooms finely. Rinse spring onion and chop finely.

Beat egg in bowl, then combine with mushrooms, spring onion, egg, pork, seasoning and corn flour, string to mix well.

Mash bean curd and combine with pork mixture. Shape into balls.

Heat 2 cups oil in wok until hot. Put in bean curd balls and deep-fry until golden brown. Remove and drain. Ready to serve.

Steamed Anchovy with coconut flakes

Another comfort food! Oh... I don't remember when was the last time I ate this food. It has been long time ago. My mom of course she is the one that cooked it for me and I got spoil with her food. In my refrigerator it seems like everything I need to make this food are available. Two important things bananas leaves and Thai Basil of course, it is my favorite.

One think though, don't ask me why I like eating anchovy. My hubby looks at me like... what? are you actually eating those? those are for fishing! LOL

Anyway, here is the simple recipe. I got it from Tabloit Nova.

Ingredients:

Anchovy

100 gram coconut flakes

bananas leaves for wrapping

4 shallots

4 garlics

turmeric

1 candle nut

some of Thai Basil

salt

1/2 tablespoon sugar

Grind shallots, garlics, turmeric and candle nut and set aside.

In a large bowl add anchovy, Thai basil, salt, sugar and coconut flakes.

Take about 2 tablespoons of mixture and wrap in bananas leaves

Steam for about 15 - 20 minutes or until done.

This time is CHICKEN with spicy Rica Rica sauce

Thai Basil, this kind of herb is pretty rare to find in my town. Sometime we can find them at Asian market in Cleveland but then we have to drive one and half hours from here. Thanks God, my friend Sinar from Seattle sent us some of this Thai Basil. I am so happy; it means I can cook Chicken with spicy sauce rica rica.

Couple weeks ago I cooked fish with spicy rica rica sauce, I didn’t make it with Thai Basil and this time my chicken is cooked with one of my favorite herb.
The cooking ingredient and direction you can find here. And Thai Basil has to be added at the last minute to keep it flavor.

Two different kinds of photos with different kind of plate are telling you that I cooked this food two times. You can tell how much I love this HERB! Gotta cook them before they go bad.

Thanks Tante Sinar

Risoles

HIYA! Craving for comfort food again, especially after saw WITA’s blog. Many Indonesians love this kind of snack. Some people even eat this snack for breakfast. I used to when I was in my home town because it is very easy to find them in the market. Like here in America, people eat doughnuts and they are easy to find.

Apparently, since risoles aren’t popular at all among Americans, I can not find them in the any supermarkets of course. That is why I have to make them when ever I crave for them. The hard part for me of making rissoles is, it takes quite some time. Making the filling is the easy part. One time I made rissoles skin and it didn’t quite come out like I had planned because the skin tended to break up. BUT this recipe so far work for me! I don’t have to worry of the skin breaking up.

My husband and my son love this kind of snack too. My hubby said it takes like chicken pot pie wrapped up to go.

To make risoles skin:
100 gram all purpose flour
3 medium eggs
1 tablespoon melted margarine
½ teaspoon salt
300 ml milk

Combine all purpose flour with salt and melted margarine. Add eggs one by one and whisk them until smooth texture. Gradually add milk and whisk until smooth.

To cook risoles skin, cook them the same way you would cook crepes. Take about 3 tablespoon and pour evenly on the non stick medium pan. When the skin is getting dry on the edge and easy to peel off that means it is cooked.

For Filling:
2 boneless chicken, boil and finely cut
1 Garlic
1 Vidalia onion
1 bag of frozen mix vegetables (carrot, peas, corn, green bean)
Salt and pepper
200 ml milk
50 chicken broths
50 gram all purpose flour
2 green onion (finely cut)
2 tablespoon vegetables oil




In pan, stir garlic and Vidalia onion, salt and pepper for about 2 minutes or until slightly brown. Then add chicken, vegetables and chicken broth. Heat until boiling.

Lastly add milk and all purpose flour. Cook in medium heat and keep stirring until it is thick. Cool it down.

Take one cooked skin and add the filling on the middle of the skin and form it like you make an envelope.

Then dip them in uncooked beaten egg and coat them with bread crumbs. Deep fry until the skin fully cooked. Also use low heat as the skin get brown easily.

For the bread crumb I use Italian Seasoning bread crumb. That even gives more taste on the risoles skin.

Hopefully you can make them and enjoy your Indonesian breakfast.

"PERKEDEL" Potato Cake

If we were asked, "what is our staple food?" Rice will be our answer. I hardly have any substitute for rice. For me, having a meal means having rice with all the side dishes and for many Indonesians, having no rice during dinner means they haven't eaten their dinner.

What about potatoes? Well, we eat potatoes but not as a main dish. Indonesians usually cook potatoes in a certain way before they eat it. One of the way is to make them into 'Perkedel". A Perkedel is mainly mashed potato mixed with ground meat, shaped like a ball and fried until it is golden brown. We usually eat it with, guess what, rice and other side dishes.

Here is the recipe for making Perkedel,

Ingredients :

500 gram of potatoes, cut into fries size and fried

50 gram of ground meat (you can use either ground beef or corn beef)

1 green onion, finely chopped

2 tbsps of fried shallots

1/2 tsp of salt

1/4 tsp of pepper

1/2 tsp of powder nutmeg

You also need 1 egg beaten to coat the perkedel.

Instruction :

1. Mash the fried potatoes with fork.

2. Add in the ground meat, chopped green onion and fried shallots, mix well.

3. Add in salt, pepper, powder nutmeg, stir again.

4. Shape into a flatten ball (see the picture), coat with the beaten egg and fry in hot oil until golden brown.

Tumpeng

I tell a little bit story of what is "TUMPENG". Tumpeng is yellow rice formed in shape of cone. There are many shapes of tumpeng now day but the cone shape is an old fashion way and popular. Most Indonesian specially people who come from Java island like to celebrate life with tumpeng. It could be a celebration of happiness such as birthday, anniversary and wedding.

Generally tumpeng is served along with some of Indonesian food and add some of food craving as a decoration. Side dishes come along with this tumpeng is;

1. curly fried eggs
2. spicy taste of anchovy, peanut and shredded potatoes

3. perkedel (Indonesian) is like mash potatoes mix with ground beef and some spices. Formed them around shape and fry

4. fried chicken

5. urap is like salad with coconut flakes

6. serundeng is mix of coconut flakes with Tempe and some spices

7. stir fry green beans and shrimp

8. fried tofu

9. kerupuk is indonesian crackers

This is a FRIENDSHIP CELEBRATION. Our friend Sinar and her son Christopher came from Washington and stay for a couples of day. So I though this will be a good day to celebrate our friendship that has been tied in for over some years.

Only few of Indonesian people live in this township. They are all came and bring some comfort food then we decorate those food on the side of tumpeng.

Not forget to give thank to Roossy, Sinar, Mia, Eri and Fonny.

Thank you very much for participating to make this tumpeng.

Chicken Porridge

Get bored sometimes eating breakfast with peanut butter and jelly or cereal every morning. Gotta think something else or I will end up skipping breakfast which is not really good. Looking at Sedap magazine (Indonesian recipe magazine) it gives me an idea what to have for breakfast this morning. It has been long enough I don't eat chicken porridge.

INSTRUCTION:

1. Porridge: Boil rice in the water, salt and bay leaves. Keep stirring until it is thick enough.
2. Broth: Finely pounded all the spices and mix them together. Stir frying them about 2 minutes or until you can smell the aroma or spices then put chicken and fry them together until the chicken half cooked.
3. Add water, cubes of chicken broth and little bit of salt. And boil them. When it is done, keep the broth in the separate bowl.
4. Fry the chicken until slightly brown and finely slices.
5. Served porridge with chicken broth, slices chicken, and garnish.

Padi Oat cracker is suitable to accompany this yummy porridge!

I shall smile............. and happy as my tummy is full. Nothing is compare eating comfort food. And I don't fell like wasting time in the kitchen for preparing breakfast as I see my son eat porridge like nuts!

MIE AYAM

This dish is well known as MIE AYAM in Indonesian. I don’t know how to translate it into English. The closest name I could think of is CHICKEN NOODLE SOUP. Anyway this name “Chicken noodle soup” is just to give a picture of what kind of food is “Mie ayam”.

One thing I realize is that it feels good to be back home here in the State. Here in my house, I can do whatever I want in my kitchen without worry of being messy after cooking and most importantly, I know everything in my kitchen. However, the sad part of being backed home is I miss so much of Indonesian food.

Most of Indonesian foods that I want to make are very hard to cook. Mainly because it is hard to find the ingredients. But this afternoon I made MIE AYAM (Mie = noodle, Ayam = chicken). The ingredient was very easy to find. I bought them from Wegmans, a local groceries store, here. Mie ayam is very easy to cook and my son loves it very much!

What you need:

Boneless chicken
Any kind of mushrooms (finely chopped)
Dried noodle
Bean sprout
Bok Choy
1 tablespoon of dark soy sauce
1 tablespoon of sesame oil
2 tablespoons of oyster sauce
Pinch of salt
1 green onion (finely chopped)
3 garlics (finely chopped)

Direction:

Boil boneless chicken in a medium pot until it is cooked. Take the chicken out and cut or shred it finely but leave the broth in the pot for the soup. Add 1 tablespoon of soy sauce, 1 tablespoon of sesame oil and pint of salt to bring a nice flavour for the broth.

In the other pan put a little bit of cooking oil then fry garlic until it is slightly brown. Add shredded chicken and chopped mushrooms. Put 2 tablespoons of oyster sauce and a little bit of water and salt. Bring them to boil. Set aside.

Boil water in the other pan and add dried noodles then cook for about 5 minutes or until noodle are cooked. Add Bok choy and bean sprouts and cook them again for 2 minutes. When all is done, pour out the water.

Serving suggestion:

Put cooked noodles and vegetables in a bowl, top it with mushrooms and shredded chicken and chopped green onions. Pour with chicken broth and it is ready to be served.

Stuck in the snow vs Egg Rolls

As I heard the news about the winter snow warning on the TV,
The snow is falling more,
The snow pile is thicker in front of my house,
The wind is blowing stronger,
The temperature is dropping,
Meanwhile,
My son is awake, his diaper needs to be changed,

he needs to be fed,
While something happens to me…………….
I am freezing!

And worst of all, my CAR got stuck in the middle of my driveway because the snow on the ground is quite high, OH NO! I can’t go anywhere, but I need to go.

Now as I look through the window and see my husband shovel the snow (poor thing!) I decide to make some egg rolls to cheer up our morning.

Ingredients:

One Jicama (bangkoang) thinly cut
Green beans – thinly cut
A bit of Salt
A bit of black Paper
Enough ground beef or Pork
Enough raw shrimps – chop finely
Garlic – chopped finely
2 tablespoons of oil

Heat up a wok and fry garlic until it is golden brown. Add shrimps, ground beef or pork until it’s cooked. Then add jicama and green beans. Finally add salt and paper.

Method to make egg roll skin;

100 gram of all purpose flour
1 egg
Pinch of salt
275 ml milk
Little bit of oil

Heat up a medium non-stick pan on low then brush oil. Drop batter in the pan thinly.

REMPEYEK TERI (Anchovy cracker)

This is a classy and a very famous snack among Indonesians. Most Indonesians like to eat their meals accompanied with this crackers. Some prefer to have Rempeyek Kacang (peanuts crackers) and some like to have Rempeyek Teri (anchovy crackers). Me? I love them both.

BUT honestly, I have not had a chance to make one. I remember back in my country, Indonesia, my dear mom used to love making rempeyek and usually I would be the one who would enjoy that crispy and delicious rempeyek. Now that I live so far a way from home, I really crave to have this kind of comfort snack. Let see IF I can make some as well as my mom did.

To be honest, it is quite easy to make the rempeyek but it takes a long time to fry them.

Ingredients:

1 cup of rice flour
½ cup of all purpose flour
½ cup of coconut milk
5 candle nuts
Lime leaves (grated)

1 egg
Pinch of salt
1 tablespoon of sugar
1 tablespoon of onion powder
Enough Dry anchovies (you can buy it in Chinese grocery store)
Water as needed (about ½ cup to 1 cup)
Pinch of MSG (optional)

Preparation:
Mix the rice flour and all purpose flour in a bowl. Add salt, sugar and onion powder. Fry candle nuts without any oil on a frying pan until slightly brown. Crush candle nuts until it looks like a paste. Add the remaining ingredients; lime leaves, candle nuts, egg, dry anchovies and coconut milk and mix them well. Then add water until the batter slightly.

To fry rempeyek – you need a non-stick frying pan or a wok. You need to have a sufficient oil to deep-fry the rempeyek.

Frying method:

Take a quartered part of the batter in a ladle. Spread thinly the batter to the side of the wok. Make sure, you wet the side of the wok with oil so the batter will not stick to the wok. After a while, the batter will slide down into the oil. Keep turning them often. Fry until they are brown.